A colorful, hearty and modern take on a classic. Sometimes I just crave a good Greek salad. This time it was sparked by a massive jar of kalamata olives I scored at Costco the other day.

To make this a quick and easy meal I’m finding I like to cook my quinoa ahead and let it chill out in the fridge for a day. Then, I can throw it in a salad, heat it up in a Quinoa Breakfast Bowl (which I am eating on a regular basis) or toss into soup at my leisure.

Juicy tomatoes, creamy garbanzo beans and crisp cucumber tossed in a fresh, light dressing – so delicious. And even better the next day at work for an easy, no heating required lunch. Serve family style with my Greek Chicken Skewers, pita bread wedges and small bowls of toppings like crumbled feta, hummus, tzatziki Greek yogurt dip and extra olive oil or balsamic for drizzling. Simply mouth-watering, that’s all.

These. Are. Delicious. And so beautiful served on a large platter garnished with fresh parsley or basil. A meatless meal in itself, or great accompanied with juicy grilled chicken breasts or lean turkey meatballs. A healthy side dish for upcoming Labor Day BBQ’s or main dish for vegetarian guests. Try grilling the balsamic marinated portabellas instead of roasting to add a smoky char-grilled taste.

5. Sprinkle the inside of each marinated mushroom cavity with 1 oz crumbled feta cheese and bake 5-7 minutes, or until cheese starts to melt and portabella is roasted. Remove from oven and fill each with even amounts of quinoa and top with 1/2 Tbsp toasted pine nuts. Serve warm or chilled. Makes 4 servings.

VARIATIONS: Substitute brown rice for quinoa or add other favorite vegetables like chopped carrots, red pepper or zucchini to quinoa. Stuff quinoa salad in smaller whole mushrooms or zucchini for an appetizer.

Saturday morning Klint and I drove down the street to a local farmer’s market. We pulled into a large parking lot. As we got out of the car I looked down the narrow lane lined snugly with fresh picked produce stands and was enthralled. All the people, all the colorful produce, the smell of sweet basil, this is my love language.

We first took a stroll down the path to survey and take it all in. Leisurely we turned and went back down the path to purchase and filled our bag with juicy organic peaches, plums, Fuji apples (which the vendor called, “Oh my gosh apples”) and sun dried tomato & garlic hummus. My husband’s eyes and nose were then drawn to a food stand that featured Mexican corn bowls. Anything with cumin, cilantro and avocado will draw him in quicker than ESPN.

As he read the description of the dish I started thinking of ways to create our own that night. So, we occupied the remaining room in our bag with eggplant, asparagus, avocados, zucchini and a huge bouquet of fragrant green basil. I knew I had some brown basmati rice and vegetable broth at home, so this whole dinner was inspired and created by our morning outing.

Yes, it’s vegetarian but so, so filling with the variety of roasted vegetables and rice. I used brown Basmati rice which is a short grain, heartier looking rice. Cooking the rice in broth infuses more flavor than water. I topped ours with the creamy sun dried tomato & garlic hummus we picked up from a Mediterranean stand, it was silky smooth like butter, yum. The fresh basil and avocado add depth of flavor and texture. We also sliced up a couple white nectarines on the side and dinner was served.

Make as a main, or side dish. Easily prepare rice and roast vegetables ahead, refrigerate and reheat before serving. Hands down one of my favorite meals I’ve made this summer. Klint agreed and no meat was added. I guess husbands can change.

1. Combine vegetable broth and brown rice in a small sauce pan over medium heat. Cover and cook rice according to package directions, or until liquid is absorbed and rice is softened. Fluff with a fork and set aside.

2. Preheat oven to 450 degrees F. Spray two large rimmed baking sheets with cooking spray. Place chopped vegetables (except corn and tomatoes) and whole garlic cloves on prepared pans. Drizzle with olive oil, salt and pepper; toss with hands to coat well. Roast in oven 10 minutes, remove carrots, asparagus and garlic if crisp-tender or golden brown. Flip remaining vegetables and continue baking for an additional 10-15 minutes or until starting to brown (add corn the last 5 minutes of cooking time).

3. Chop or slice roasted garlic and sprinkle on vegetables. Slice or chop avocado and drizzle with fresh lemon juice. Divide warm rice equally into 4 bowls. Top with fresh basil, 1/4 of the garlic vegetables, more fresh basil, cherry tomato halves, 1/4 of the avocado, 2 T. hummus and 1/2 T. drizzle of balsamic vinegar, if desired, and extra salt and pepper if needed. Serves 4. I also topped mine with crushed red pepper for a little kick.

Last night I returned home from a wonderful (and stormy) trip to Iowa. My first two evenings were spent in my sister’s basement in response to the tornado warnings. How quickly I forgot what real wind and rainstorms are like after living only a year in the placid southern California climate.

A long visit allowed me to see my niece Charlotte turn one, my other new baby niece Evy, along with other missed family. It was a lovely vacation.

just the girls

photo shoot

I can’t get enough of this salad and made it once for dinner around my sister and brother-in-law’s table. We all enjoyed it ages 1-31 (yes, that’s me on the upper end of the spectrum). My husband Klint and I absolutely love dipping blue corn chips into this nutrient packed salad.

So refreshing, yet satisfying, on a warm sunny day. Great for summer potlucks or keeping in your fridge to nibble on a few days. I like topping mine over some fresh baby greens with a little salsa and roasted red pepper hummus. Please don’t skip the avocados, not only are they deliciously rich and tasty but packed with healthy fat and fiber. One of the most well loved salads I’ve taken to events or made for dinner parties. Add any vegetable you’re fond of.

2. Rinse quinoa in a mesh strainer and drain. Mix quinoa with vegetable broth in a medium saucepan and bring to a boil, cover and let cook for 15 minutes, stirring occasionally. Turn heat to low and let simmer for 10-15 additional minutes, or until all liquid is absorbed. Fluff with a fork.

3. Spray a large rimmed baking sheet with cooking spray. Place chopped zucchini, green pepper, sweet potato and onion on prepare baking sheet. Drizzle with 1 T. olive oil, salt and pepper; bake for 20-25 degrees or until vegetables are cooked through and starting to caramelize (add corn last 5 minutes of cooking time).

Are you ready for summer? If not, this recipe will get you in the mood for frozen drinks, barbecue and slathering on Banana Boat by the pool.

I made a similar version of this meatless entree last year but it didn’t quite do it for me, something was missing. And what was that “something” you ask? Hummus! Hummus and roasted garlic brought these beautiful stacks to a whole new level. My husband loved this dish and surprised it contained no meat. The portabello mushrooms have a hearty, meaty taste which is so filling smothered with the plentiful vegetables.

Feel free to add cooked lean turkey bacon or shredded chicken for extra protein. Or serve them as a gorgeous side dish. You can achieve restaurant presentation in your own kitchen without any fuss or professional culinary education… just layer away. Try grilling the vegetables instead of roasting.

Have fun with this one and enjoy eating your vegetables. So flavorful and healthy.

2. Carefully remove stems and gills from mushrooms keeping them whole. Place mushrooms cap side down and drizzle each inside with 2 t. balsamic vinegar, salt and pepper; set aside.

3. Slice half eggplant into 4, about 1/2-inch thick slices and sprinkle with salt. Cut bell pepper into quarters, remove seeds and ribs. Trim ends of zucchini and summer squash, slice each into 4, thicker lengthwise pieces. Place all vegetables and whole garlic cloves on prepared pan and brush both sides lightly with 3/4 T. olive oil and sprinkle with salt and pepper (keep the mushrooms aside marinating). Bake in preheated oven for 20-25 minutes, flipping half way through (may need to remove garlic earlier to not burn).

4. Remove vegetables from oven and brush remaining 1/4 T. olive oil on both sides of mushroom caps and sprinkle with salt and pepper. Place cap side down on a well sprayed, or parchment lined baking pan and bake for 5-10 minutes. Roughly chop roasted garlic.

Along with the current almond flour phase, I’m experiencing a quinoa episode as well. I can’t help myself. New ways to use both brilliant natural ingredients keep whirling through my mind. To break up recent habits I switched up my usual flavor profiles and spiced it up with some curry.

Oh yes, you heard me right. It’s curry time. Like hammer time. Only without the M.C. And the baggy pants.

Caramelized buttery squash and chewy sweet raisins accompany the exotic spiced quinoa in this dish. A great side or easy main vegetarian dish. Serve over mixed spring greens and toss with grilled chicken, shrimp or garbanzo beans if you’d like extra protein.
It’s excellent, spectacular, really too legit.

1. Rinse quinoa in a mesh strainer and place in a medium saucepan with water and vegetable broth. Bring to a boil and cook for 15 minutes. Reduce heat to low, cover and cook 15-20 minutes longer or until liquid is absorbed. Fluff with a fork.

2. Preheat oven to 425 degrees F. Roughly chop onion into large chunks. Place onion and cubed squash on a large rimmed baking sheet with 2 T. olive oil, salt and pepper; toss with hands to coat. Roast in the oven for 20-25 minutes or until caramelized and cooked through. 3. In a large bowl whisk juice of 1 lemon, 1 T. olive oil, 2 t. honey, garlic, curry powder, parsley, red pepper flake (if using), sea salt and pepper to taste. And warm quinoa and squash mixture, toss to coat well with dressing. Fold in raisins; serve warm or cold (even better the next day).

3. Serve quinoa as is or over mixed spring greens (I prefer a more dry salad, so for an easy vinaigrette just mix fresh lemon juice with good olive oil, salt and pepper). Serving size for 6, about 1 heaping cup quinoa salad.

I’ve been mulling this recipe over in my head for a while. I love refreshing Spring vegetables and herbs. Asparagus, peas, chives, Brussels sprouts, mint and lemon … ah, they’re like going to the spa.

This frittata is heart healthy with 2 whole eggs and the remaining filling composed of protein packed egg whites, sautéed vegetables and flavorful garlic. A very versatile and easy meal. I had a large wedge for lunch yesterday topped with a dollop of garden hummus, side fresh veg and spring greens topped with balsamic and more hummus (I’m a sucker for hummus, it’s like sour cream). My dessert was a whole grapefruit topped with ground ginger. Delicious! (I’ll post my breakfast next time around – it involves sweet cherries and vanilla).

If you are a dairy lover feel free to add some great cheese or low fat cottage cheese to the eggs before pouring into the pan. Other vegetables would be great too like chopped broccoli, zucchini, peas or mushrooms.

3. In a large bowl whisk 2 whole eggs with 10 egg whites (add a couple tablespoons of water to thin slightly if desired) and pour mixture into pan over sautéed vegetables (may lay asparagus spears flat in a circle before pouring eggs over for presentation). Sprinkle again with salt and pepper and let cook in on stove top 2-3 minutes, then place skillet in oven and bake for 8-10 minutes or until set and cooked through. Sprinkle top with fresh chopped chives, basil and red pepper flake if desired. Cut into 4 large wedges and serve, serving size 1 large wedge. Top with creamy hummus, avocado, salsa or Greek yogurt.

When growing up, all potlucks, barbecues, you name it typically displayed a vegetable pizza. A large baking sheet of rolled out crescent tube bread, baked and topped with a full-fat cream cheese mixture and fresh vegetables (always broccoli, red pepper and carrot in my town). At the time I thought this was the healthy option in the line up. Which totally could have been true considering it was sandwiched between the mushroom gravy swiss steak and fried chicken, but looking back the fresh vegetables camouflaged the layers of unhealthiness below.

My vegetable pizza is lightened up with a thin baked crispy tortilla topped with creamy garlic hummus and tons of fresh vegetables. This recipe is a great way to use up extra fresh veg in the crisper drawer. Inspiration came from leftover produce I had from a recent cooking class. And don’t forget the red pepper flake, it adds a little spice and amazing flavor (feel free to use any herbs, herb mixes or spices you like).

You won’t believe how quick this whips up. I made it for lunch several days this week it was so delicious, filling and easy to prepare. In about ten minutes you’ll be fueling your body for the remainder of your afternoon. Cut pizza into smaller triangles for a simple, beautiful and healthy appetizer. So stunning and tasty!

I honestly could have eaten this whole salad by myself. Yes, in one sitting, especially the pecans, oh the sweet pecans. It was tempting, but my better judgment won out and I portion controlled. The combination of flavors in this dish are so complimentary and beyond the definition of delicious.

Top with lean grilled chicken or turkey for a complete meal. This one is definitely a wow recipe and so easy to make. You’ll love it. (Be careful with the pecans when making, they are dangerously addictive and you might end up serving a salad without them if you get carried away.)

3. Reduce oven heat to 250 degrees F. Spray a small foil lined baking sheet with cooking spray. Toss 3/4 c. pecan halves with 1 T. maple syrup and sprinkle of sea salt on prepared foil pan until well coated. Bake for 8-10 minutes or until lightly toasted and caramelized. Cool for a few minutes to harden (may do this step in advance).

Quinoa is the fashionable trend in nutritious eating these days. With its all expansive health benefits, being a complete protein source and versatile uses it’s not surprising. I am all about this fad and will jump on the quinoa train whenever I can. Definitely a lasting craze unlike tight rolling jeans, the thigh master and cabbage soup diet.

The grain like seed cooks up similar to rice and happens to be gluten free. I enjoyed my salad last night on a layer of fresh baby arugula topped with garlic hummus. It was a delicious and filling meatless recipe. My husband, the former carnivore, ate it up without a blink at the fact the dish contained no chicken, steak or turkey. But you could easily add some juicy sliced grilled chicken or lean steak for added protein.

Great spring, summer and fall recipe. For dinner parties add a bowl of blue corn tortilla chips or fresh fruit as a side. Try grilling the vegetables instead of roasting. A delicious dish for all diners (gluten free, dairy free & vegetarian). Enjoy!

2. For the vegetables: Preheat oven to 450 degrees F. Place all vegetables and garlic cloves on 2 large rimmed baking sheets sprayed with cooking spray. Brush all vegetables (both sides) and garlic with 3 T. olive oil and sprinkle with 1 t. dried rosemary, sea salt and pepper. Roast for around 20-25 minutes or until starting to brown and cooked through. Remove roasted garlic, chop and add to quinoa.

4. Top quinoa with roasted vegetables (chop or leave whole like pictures) and drizzle with balsamic vinegar, serve warm or cold. Garnish with fresh chopped parsley. Serves 6 as main dish and 8-10 as a side. Great topped with a spoonful of hummus too!